I made a really quite good batch last weekend, but what I did was "strain" the pumpkin in some paper towel while I whipped up the rest of the ingredients. The pumpkin is what makes it watery, it contains so much water naturally, so this step did help it a ton.
Southbeach Diet Recipes
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I made a really quite good batch last weekend, but what I did was "strain" the pumpkin in some paper towel while I whipped up the rest of the ingredients. The pumpkin is what makes it watery, it contains so much water naturally, so this step did help it a ton.
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Good luck 
This morning I had a "Mug Muffin"...they're so freaking good!!
I would guess this is Phase II, because of the flax?
In a large coffee mug, mix:
1/4 cup ground flax meal
1/2 teaspoon baking powder
1 teaspoon cocoa powder
1/2 teaspoon cinnamon
1 packet Splenda
1 tablespoon of your healthiest margarine (Smart Balance, etc)
1 large egg
Mix smooth and put in the microwave for 1 minute.
Voila! Muffin! They pop right out of the mug.
I'm not too sure about the calories...depends on the butter...the flax is like 60 calories per 2 tablespoons, 70 for the egg. I like to add a bit of shaved chocolate (teeny sprinkle) and vanilla extract. It's not super sweet, it has a bit of an odd taste from the baking/coca powder but those additions help. Also, you could add more Splenda to sweeten
The consistency is incredible, though. Total fakeout for a heart healthy muffin.
This morning I had a "Mug Muffin"...they're so freaking good!!
I would guess this is Phase II, because of the flax?
In a large coffee mug, mix:
1/4 cup ground flax meal
1/2 teaspoon baking powder
1 teaspoon cocoa powder
1/2 teaspoon cinnamon
1 packet Splenda
1 tablespoon of your healthiest margarine (Smart Balance, etc)
1 large egg
Mix smooth and put in the microwave for 1 minute.
Voila! Muffin! They pop right out of the mug.
I'm not too sure about the calories...depends on the butter...the flax is like 60 calories per 2 tablespoons, 70 for the egg. I like to add a bit of shaved chocolate (teeny sprinkle) and vanilla extract. It's not super sweet, it has a bit of an odd taste from the baking/coca powder but those additions help. Also, you could add more Splenda to sweeten
The consistency is incredible, though. Total fakeout for a heart healthy muffin.
I made spaghetti squash bolognese last night and it's amazing.
1lb ground turkey (or any lean meat)
1 14 oz can diced tomatoes
1 small can tomato paste
Chopped fresh onion to taste
1 stalk of chopped celery
Chopped garlic to taste
Chopped mushrooms
1 cup beef broth
Olive oil
Salt, pepper, italian seasonings to taste
I browned the meat, celery and onion together with olive oil and the broth, added some pepper, salt, paprika, chili powder, and some oregano and parsley flakes until all cooked through.
Put the meat in a pot, and used the skillet to brown the mushrooms, then added them to the pot with the tomato paste and diced tomatoes. You can add red wine, but I didn't have any lol
I took the spaghetti squash and poked like 20 holes all the way through it (apparently it will blow up otherwise)...put it in the microwave on a plate for 12 minutes, but it ended up not cooking enough...I'd say like 16-18 minutes helped, then let cool so it cooks through. Slice it in half, and used a fork to pull out the flesh in strings.
Probably one of the best things I've ever cooked, I swear!
1lb ground turkey (or any lean meat)
1 14 oz can diced tomatoes
1 small can tomato paste
Chopped fresh onion to taste
1 stalk of chopped celery
Chopped garlic to taste
Chopped mushrooms
1 cup beef broth
Olive oil
Salt, pepper, italian seasonings to taste
I browned the meat, celery and onion together with olive oil and the broth, added some pepper, salt, paprika, chili powder, and some oregano and parsley flakes until all cooked through.
Put the meat in a pot, and used the skillet to brown the mushrooms, then added them to the pot with the tomato paste and diced tomatoes. You can add red wine, but I didn't have any
lolI took the spaghetti squash and poked like 20 holes all the way through it (apparently it will blow up otherwise)...put it in the microwave on a plate for 12 minutes, but it ended up not cooking enough...I'd say like 16-18 minutes helped, then let cool so it cooks through. Slice it in half, and used a fork to pull out the flesh in strings.
Probably one of the best things I've ever cooked, I swear!
So good. I'd never had it before, where has this been all my life?? :24:
I know, right??? I never tried it until Southbeach. Love it!!!
I made a batch of those pumpkin cheesecake cup thingies, and every single one of them is gone, lmao. Apparently my family really liked them. I didn't have any, but the batter tasted good. I also took a chocolate cake with peanut butter frosting recipe and adapted it to make cupcakes instead. They were pretty good, but very not sweet. The frosting helped a lot. It was a lot of work to make, but it was worth it. I'll have to tweak it, and maybe add a little more splenda next time.
It was, I definitely recommend it.
I'm pretty sure I could eat the peanut butter frosting all by itself, though. lol
Started Phase I again today just to kickstart things. I asked on 3FC, but I'm wondering why the pumpkin cheesy things are Phase II. *shrugs* The only ingredient there that's not listed on the Phase I list is vanilla extract...but it's not listed on any list, LOL
***EDIT*** Nevermind, I'm an idiot, LOL Pumpking is listed as a veggie to AVOID on Phase I. DUH.
***EDIT*** Nevermind, I'm an idiot, LOL Pumpking is listed as a veggie to AVOID on Phase I. DUH.
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Oh, and I have been making SUPER yummy homemade frappucinos. What I do is I get the Dunkin Donuts pumpkin spice coffee (I can only find it at Target) and brew it up. I go ahead and sweeten it like I like it (Splenda and creamer) and then put it in the fridge to cool (sometimes I make it the day before). I put it in my Ninja (you could use a blender) w/ no-sugar-added Vividly Vanilla ice cream from Kroger and blend. Top w/ a dollop of light or fat-free whipped cream and sprinkle w/ pumpkin pie spice. OMG, it's amazing!!!
I don't have exact measurements, I just eye-ball it. Just remember to keep the ice cream to 1/2 cup to stay w/in your sweet treat guidelines. This is a Phase II treat.
I don't have exact measurements, I just eye-ball it. Just remember to keep the ice cream to 1/2 cup to stay w/in your sweet treat guidelines. This is a Phase II treat.
GoldDust Woman
Active Member
Oh, and I have been making SUPER yummy homemade frappucinos. What I do is I get the Dunkin Donuts pumpkin spice coffee (I can only find it at Target) and brew it up. I go ahead and sweeten it like I like it (Splenda and creamer) and then put it in the fridge to cool (sometimes I make it the day before). I put it in my Ninja (you could use a blender) w/ no-sugar-added Vividly Vanilla ice cream from Kroger and blend. Top w/ a dollop of light or fat-free whipped cream and sprinkle w/ pumpkin pie spice. OMG, it's amazing!!!
I don't have exact measurements, I just eye-ball it. Just remember to keep the ice cream to 1/2 cup to stay w/in your sweet treat guidelines. This is a Phase II treat.
That sounds decadent! Gotta try it for sure!
Even my nephew (a skinny 18 y/o, LOL) loves it. My mom says it's better than Starbucks, LOL
Good luck with Phase I! I kept wanting to do that too but I realize it's not what I'm eating but...how much
That's what's so cool about this diet template, though, it's flexible.
The main reason I'm going back to Phase I is b/c I've been eating way too many grains. Grilled cheese (on whole wheat, of course) w/ my soup at night, brown rice w/ dinner, apple for a snack, and so on). So far I'm a total failure at Phase I, though, so I started over completely today. First night I was doing okay until I made the chocolate flourless cake and substituted apple sauce for the egg...ate it and then realized, duh, applesauce is Phase II. GRR!!! And then last night, ugh, went to Olive Garden and had a sucky waitress...it was literally 45 minutes before she took our entree order and brought us our salad, so when the appetizers came out I was starving and I ate some of the fried raviolis. Anywho, started over tonight.
Here's the flourless chocolate cake recipe. It was okay (I only had caramel sugar-free syrup) but nothing to write home about so to say. This is a Phase I recipe.
I will say that I personally would add the cocoa and syrup and THEN the egg b/c some of the people that posted said their's turned out as a chocolatey egg substance which, to me, says they don't know how to properly temper an egg. I also added a tablespoon of peanut butter but I really couldn't taste it that much.
I struggle with this as well, I never know how much grain is too much. Maybe sticking to Phase I for some time would help, but it seems as though my brain is rebelling from the year of restriction I've done. Just can't seem to stop picking at chips, candy, etc in little amounts...I cannot seem to force myself under 1400-1600calories per day. I've only lost a total of 2lbs this month and it's getting ridiculous.
Argh!
Okay, so going back to Phase I was definitely a good decision. Down 3.5 pounds already.
And today I tried a new recipe. I didn't eat the ice cream on it's on...I threw it into my Ninja w/ some cold pumpkin spice coffee and made a frappucino. Yummy!!!
And today I tried a new recipe. I didn't eat the ice cream on it's on...I threw it into my Ninja w/ some cold pumpkin spice coffee and made a frappucino. Yummy!!!
Ziploc Ice Cream
Adapted from Low Carb Recipe Forum
(original used heavy cream!)
1 tablespoon Splenda
1/2 teaspoon vanilla extract
1/2 cup evaporated skim milk
6 tablespoons salt
3 cups ice
1 sandwich sized ziploc bag
1 gallon sized ziploc bag
In sandwich sized ziploc combine the sugar substitute, vanilla
extract, and milk. Seal the bag and shake slightly to mix
ingredients. In the gallon sized ziploc bag, add 3 cups of ice
(or fill half the bag with ice) and add 6 tablespoons of table salt.
Place the sealed sandwich sized bag into the gallon bag and seal
the gallon bag. Shake the entire contents for at least 4 minutes
(longer for harder ice cream). Once desired hardness has been achieved
remove smaller bag and rinse thoroughly with cold water (if you miss
this step you may wind up with salty ice cream)
This recipe makes about 1/2 cup of ice cream. Remember to count as a cup of skim milk.
So I took a little taste of the Ziploc ice cream tonight before I threw it into my pumpkin spice coffee. It's REALLY good...tastes just like vanilla ice cream, but the texture isn't quite the same (I'm sure you could freeze it a little bit or shake it a few more minutes and get it to a similar texture of store bought ice cream). But whodathunkit, huh??? Good ice cream that's just evaporated skim milk, Splenda, and vanilla.
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